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Chef Atul Kochhar: The culinary star comes to Mumbai

Chef patron of the highly acclaimed Benares restaurant in London, chef Atul Kochhar rose to fame as one of the first Indian chefs to win a coveted Michelin star. As he prepares to launch his culinary flare in Mumbai, he indulges in a delectable tête-à- tête with HELLO! India

Your current state of mind…“Excited, anxious and super happy with the opening this year.”

Your were awarded your first Michelin star in 2001 as Head Chef of Tamarind restaurant in London… “At Tamarind, I was given wings by my father’s inspirational words – that I need to look around my own surroundings for inspiration and to lean on nature to learn more. That prompted me to learn more about the UK’s own produce and its agriculture cycle and eventually my team and I got to where I never thought we would be – bagging the star for the first time in the history of Indian cuisine. It was an immensely proud moment for us.”

In April 2003, you opened Benares Restaurant & Bar, named after Northern India’s spiritual city, in London’s prestigious Mayfair, which lead to your second Michelin star in 2007… “Benares has been an ingredient-based restaurant – driving inspiration from across India and the globe. We push our creativity to another level and keep challenging the norm.”

Your restaurant empire has expanded to Ireland, Kent, Mauritius, Dubai and most recently in Buckinghamshire… “My passion for food and the quest to succeed.”

You’ve returned to India, after 22 long years, with the openings of two new flagship properties – NRI - Not Really Indian and Lima at Bandra Kurla Complex… what can patrons expect?“NRI will give comfort and fun food to the people of Mumbai. Lima is a drink-lead restaurant that will offer a taste of Latin America.”

What are some of the highlights from your menus…“Roti Canai, Pepper Crab, Caribbean Goat Curry, East African Zeera Chicken, South African Bunny Chow and Bobotie are some of the classics on the NRI menu that are reminiscent of Indian food but still so different.” Your opinion on the changing culinary landscape in India…“It’s great that we are opening our minds and palates to other regional and national cuisine.”